No-Bake Chai Vanilla Mini Cheesecakes

Delve into the aromatic world of chai with these easy-to-make, no-bake mini cheesecakes that boast a gingersnap crust and a creamy spiced filling, topped with luxurious French vanilla dessert and whipped cream.

Ingredients:

For the Gingersnap Crust:

• 100 grams (1 cup) ginger snaps, crushed
• 56 grams (4 tbsp) unsalted butter, melted

For the Chai Cheesecake:

• 450 grams (2 blocks) cream cheese, softened
• 120 grams (1 cup) powdered sugar
• 10 ml (2 tsp) vanilla extract
• 22 ml (1 ½ tbsp) chai spice mix*

For the Topping:

• Vanilla Petit Pot French Dessert
• Whipped cream
• Cinnamon sticks for decoration
• A light dusting of chai spice mix

*Chai Spice Mix: Combine 10 grams (2 tsp) ground cardamom, 10 grams (2 tsp) ground allspice, 5 grams (1 tsp) nutmeg, 15 grams (3 tsp) cinnamon, 5 grams (1 tsp) ground cloves, and 20 grams (4 tsp) ground ginger.

Directions:

1. Mix the crushed ginger snaps with the melted butter until well combined and set aside.
2. In a stand mixer with a paddle attachment, beat the cream cheese until smooth, about 2 minutes. Blend in the powdered sugar and vanilla extract. Transfer this mixture to a separate bowl.
3. Clean the mixer bowl, then beat the heavy whipping cream until stiff peaks form. Gently fold the chai spice and whipped cream into the cream cheese mixture until smooth and well incorporated.
4. Line a muffin pan with baking cups. Press the gingersnap mixture into the bottom of each cup to form the crust. Add approximately 2-3 tablespoons of the cheesecake mixture on top of the crusts using an ice cream scoop for consistency.
5. Refrigerate the cheesecakes overnight or for at least 6 hours to set properly.
6. Before serving, top each mini cheesecake with a spoonful of Vanilla Petit Pot French Dessert. Add a dollop of whipped cream and garnish with a sprinkle of chai spice and a cinnamon stick for an elegant finish.

Enjoy these Chai Vanilla Mini Cheesecakes as a delightful end to a meal or a sophisticated treat for your next gathering. They capture the essence of chai in a sweet, indulgent dessert.